undergraduate thesis
Options of rice processing in food industry

Nataša Subota (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleMogućnosti obrade riže u prehrambenoj industriji
AuthorNataša Subota
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Abstract
Riža je jedna od najrasprostranjenijih žitarica obzirom na populaciju koja ju koristi u prehrani kao osnovnu žitaricu. Porijeklom je iz Azije, ali je zastupljena i u drugim dijelovima svijeta. Iako ima visok udio nutrijenata, način obrade riže uvelike utječe na prehrambenu vrijednost. U zemljama u kojima je riža osnovna namirnica mora se obogaćivati kako bi se povratili izgubljeni nutrijenti i samim time smanjila vjerojatnost oboljenja zbog nedostatka u prvom redu vitamina A, željeza i joda. Razlikujemo nekoliko vrsta riže s obzirom na obradu, pripremu, vrstu : sirova riža, smeđa riža, bijela riža, proprana riža, brzo kuhana riža, smrznuta, konzervirana, basmati, jasmin, divlja riža itd. Najzastupljenija je bijela riža jer je i najprivlačnija potrošačima zbog brzog načina pripreme i privlačnog izgleda. Smeđa riža je pak najzdravija ali se duže priprema i tamnije je boje što odbija potrošače. Prilikom obrade uklanjaju se pojedini slojevi riže, a zajedno s njima i hranjivi sastojci koji se često naknadno dodaju u praškastom obliku na rižu i takvu rižu nazivamo obogaćena riža. Kvaliteta riže je definirana oblikom, izgledom, masom 1000 zrna, hranjivim sastojcima, prozirnosti endosperma, bojom posija te kvalitetom kuhanja. Nusproizvodi suhe prerade riže su ljuska, posije, brašno, pahuljice, te su značajni jer se koriste za proizvodnju proizvoda bez glutena i čine osnovnu prehranu ljudi koji boluju od celijakije. Također se često koriste i kao hrana za životinje. Danas se riža, neovisno o tome što je jedna od vodećih žitarica, sve manje koristi u razvijenim zemljama zbog novih tehnologija izdavanja proizvoda baziranih na riži koji postaju sve popularniji.
Keywordsrice
Parallel title (English)Options of rice processing in food industry
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Cereal Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
Rice is one of the most common grains used for human consumption. The origin of rice was Asia, although it was used in other parts of the world. Even though it is very nutritious processing greatly affects nutritional value. In countries where it is basic food rice needs to be enriched in order to restore lost nutrients and reduce the likelihood of diseases due to lack of primarily vitamin A, iron and iodine. There are different types of rice in regard to processing, preparation, type: brown, white, parboil, fast cooked, raw, canned, jasmine, wild, basmati rice and so on. The most common is white rice due to her fast preparation and attractive appearance. Healthier rice is brown rice but it is not used as white because it has longer time of preparation and dark colour refuses consumers. During the processing we remove individual layers of rice and also nutrients with them that are why we add nutrients later and that kind of rice is called enriched rice. The quality of rice is defined by shape, colour, size, weight, nutrients, cooking quality, and colour of bran. By-product of rice is bran, husk, cereals, flour, and shell. They are very important because they are used to produce product without gluten and make the basic diet for people suffering from celiac disease. By-products are also used as animal feed. Today rice regardless of that is one of the leading grains, in developed countries is less used due to new technologies of product based on rice which are becoming increasingly popular.
Parallel keywords (Croatian)riža
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:540488
CommitterIvana Šuvak